What is your favorite stock for making soups?!
What is your favorite stock for making soups?
I like to make soups with ham hocks and sometimes with pork bones.
Answers:
Chicken + Chinese ham + pork bones or
Chicken + Chinese mushroom (dried) + pork or
Chicken + pork + Chinese cabbage
As for wonton soup base, I like to add shrimps' heads and shells to add extra flavour in the stock.
Beef stock for onion soup
Lobster shell and head stock for Lobster bisque
Vegetable stock, or chicken stock.
chicken is my all time favorite
I like making a stock from a flavorful chicken (Foster Farms is pretty bland.) with black peppercorns, celery, onions, carrots, bay leaves, and thyme.
I discovered Cambell's chicken broth or beef broth or vegetable broth in boxes at the grocery store. What a time saver. The taste is superb after I get finished with it. My favorite is the one that is required for the soup that I make and that varies.
I like chicken stock, it seems to go with anything and everything.
There is a vegetable stew that is to die for, it is called "Ratatouille", it so good and it makes an excellent stock for pork, turkey,chicken, beef or if you are a vegetarian enjoy it as is. I made up a huge batch from my garden vegetables. I froze gallon containers that we enjoyed during the winter with all different meats added. Check any basic recipe book for the recipe.
i like to use either chicken stock or beef stock......depending on the type of soup i'm making. but i also like to add the bones (with a little bit of meat on it) to add more flavor.
Chicken and vegetables, bay leaf, celery, onion, peppercorns, carrots. Lovely.
My own, and I make it with farm chicken, onions, celery, carrots, garlic, pepper, Maggi and lemon. Try it and you'll see, it is easy and you actually know what's in it.
I like to boil chicken or beef bones. That seems to make the best stock to me.
vegetable or chicken
there are organic stocks available now that are excellent
fish stock is a good additive to add flavor
chicken soup
I LOVE using ham hocks or pork hocks for home made soup, I also used smoked turkey legs a couple of weeks ago. It was excellent.
I love cream based soups!
A chef once told me that if you bake the bones for several hours at a low temp, 250 degrees, you will get a lot more flavor out of them when you boil them up for stock. It works.